Hominy Fritters with Hatch Chile Bacon and Cheddar Cheese are the perfect mix of crunch, spice, and cheesy goodness. Packed with smoky Hatch Chile Bacon and cheddar cheese, these golden fritters are the ultimate upgrade from classic corn fritters. Perfect as an appetizer or side dish. Trust me—you’re gonna want to make a double batch! If you love Hatch Chile Bacon, you may also enjoy this recipe for an Ultimate Brioche Breakfast Sandwich.
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Why You'll Love This Recipe
These Hominy Fritters with Hatch Chile Bacon and Cheddar Cheese check all the southern comfort food boxes. The hominy brings that classic Southern vibe we all know and love, while smoky Hatch Chile Bacon takes things straight into Southwest territory. Each fritter is golden and crispy on the outside, with melty cheddar cheese tucked inside for pure cheesy goodness. They’re versatile enough to serve as an appetizer, side dish, or snack, and the best part? They’re super easy to whip up quickly!
These fritters pair perfectly with my thick and spicy chili and this Amazing Brunswick Stew recipe!
Ingredients
- Oil for frying – Gives the fritters that irresistible golden crunch.
- All-purpose flour & baking powder – The base that holds everything together while keeping them light and fluffy.
- Salt & sugar – A simple balance that enhances both the savory and cheesy flavors.
- Egg & milk – Add richness and moisture so the fritters fry up tender inside.
- Butter – Just a touch of melted butter brings extra flavor and helps with that perfect crisp.
- Yellow hominy – The star of the show! Hominy adds hearty texture and a true Southern comfort vibe.
- Hatch Chile Bacon – Smoky, spicy, and salty in all the best ways. This ingredient takes the fritters over the top.
- Cheddar cheese – Melts into gooey pockets of cheesy goodness in every bite.
See the recipe card below for full information on ingredients and quantities.
If you love fried appetizers, take a look at this Copycat Recipe for Rattlesnake Bites!
Step-by-Step Instructions
Step 1: Begin by dicing and frying the bacon. Once the bacon has gotten crispy, remove it and set it aside.
Step 2: Whisk the egg and stir in the milk and melted butter.
In a separate bowl, sift the flour and then stir in the salt and sugar.
Step 3: Pour the wet ingredient mixture into the dry ingredients along with the drained and rinsed hominy, cooked bacon, and shredded cheese.
Stir the fritter mixture until everything is thoroughly combined and evenly distributed.
Now heat your oil in a deep fryer or cast-iron Dutch oven to 375°F.
Step 4: Once the oil is heated, work in batches and drop spoonfuls of the hominy fritter batter into the oil, deep-frying them until golden brown and crispy. Make sure not ot over crowd them.
Once they are finished frying, remove them and place them on a paper towel-lined baking sheet or a cooling rack.
Expert Tips for Perfect Hominy Fritters
- Keep your oil hot – If the oil isn’t hot enough, the fritters will soak up grease instead of crisping. Aim for around 365–375°F.
- Drain the hominy well – Extra liquid can make the batter too runny, so be sure to drain and rinse your canned hominy before mixing it in.
- Fry in batches – Overcrowding the skillet lowers the oil temperature, leading to soggy fritters. Small batches = crispy perfection.
- Customize the heat – Love spice? Add extra diced Hatch chiles or even a pinch of cayenne pepper to the batter. Prefer it mild? Stick with the bacon for a smoky flavor without the burn.
- Serve immediately – These fritters taste best fresh out of the fryer while the cheese is still gooey and the edges are nice and crunchy.
Yes, but it won’t have the same hearty texture or classic Southern flavor. Hominy really sets these fritters apart from standard corn fritters.
Sharp cheddar is ideal because it melts beautifully and brings bold flavor, but pepper jack or Colby jack also work great.
Not at all! Regular bacon works just fine, though you’ll miss out on that smoky chile kick. You could also add chopped roasted Hatch chiles separately if you can’t find the bacon.
These fritters are best served fresh, but you can fry them a few hours ahead and reheat in the air fryer at 400°F for about 5 minutes to bring back the crispiness.
Chipotle aioli, ranch, sour cream with lime, or even a spicy salsa are all fantastic pairings.
Yes! Hominy is a Southern staple, and fritters have long been part of classic Southern cooking. This recipe blends that tradition with a Southwest twist from the Hatch chile bacon.
Corn fritters use whole kernels of sweet corn, while hominy fritters use hominy, which is corn that’s been treated to give it a nuttier flavor and heartier texture. The result is a fritter that’s more rustic and filling.
You can, but they won’t get the same crunchy golden crust as frying. If you’d like to try, bake them on a greased sheet pan at 400°F until crisp, flipping halfway through.
This recipe isn’t gluten-free since it uses all-purpose flour, but you can swap in a gluten-free flour blend to make it friendly for gluten-free diets.
Yes! Fry them, let them cool completely, and then freeze in a single layer before transferring to a freezer bag. Reheat in the oven or air fryer to bring back that crispy bite.
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📖 Recipe
Hominy Fritters with Hatch Chile Bacon and Cheddar Cheese
Ingredients
- 1 Cup All-Purpose Flour Sifted
- 1 teaspoon baking Powder
- 1 teaspoon Kosher Salt
- ½ teaspoon Sugar
- 1 Egg Beaten
- ½ Cup Milk
- 1 tablespoon Butter Melted
- 3 Strips Hatch Chile Bacon Diced and Fried
- ¾ Cup Cheddar Cheese Shredded
- Vegetable Oil For Frying
Instructions
- Begin by dicing and frying the bacon. Once the bacon has gotten crispy, remove it and set it aside.
- Whisk the egg and stir in the milk and melted butter.
- In a separate bowl, sift the flour and then stir in the salt and sugar.
- Pour the wet ingredient mixture into the dry ingredients along with the drained and rinsed hominy, cooked bacon, and shredded cheese.
- Stir the fritter mixture until everything is thoroughly combined and evenly distributed.
- Now heat your oil in a deep fryer or cast-iron Dutch oven to 375°F.
- Once the oil is heated, work in batches and drop spoonfuls of the hominy fritter batter into the oil, deep-frying them until golden brown and crispy. Make sure not ot over crowd them.
- Once they are finished frying, remove them and place them on a paper towel-lined baking sheet or a cooling rack.
Video
Notes
- Keep your oil hot – If the oil isn’t hot enough, the fritters will soak up grease instead of crisping. Aim for around 365–375°F.
- Drain the hominy well – Extra liquid can make the batter too runny, so be sure to drain and rinse your canned hominy before mixing it in.
- Fry in batches – Overcrowding the skillet lowers the oil temperature, leading to soggy fritters. Small batches = crispy perfection.
- Customize the heat – Love spice? Add extra diced Hatch chiles or even a pinch of cayenne pepper to the batter. Prefer it mild? Stick with the bacon for a smoky flavor without the burn.
- Serve immediately – These fritters taste best fresh out of the fryer while the cheese is still gooey and the edges are nice and crunchy.
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